Related Experiment Video
Updated: Sep 30, 2025

Achieving Moderate Pressures in Sealed Vessels Using Dry Ice As a Solid CO2 Source
Published on: August 17, 2018
Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
Ruvan de Graaf1, Kiernan Crough1, Isaac Steiner1
1Department of Chemistry, College of the Atlantic, 105 Eden Street, Bar Harbor, Maine 04609, United States.
Abstract:
A culinary exploration of the role of CO2 in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of phase transitions and chemical transformations to a broad audience.
Related Concept Videos
Phase Transitions: Sublimation and Deposition
Sublimation
Phase Changes
A substance melts or freezes at a temperature called its melting point and boils or condenses at its boiling point. These temperatures depend on pressure. High pressure favors the denser form of the substance, so typically, high pressure...
States of Matter and Phase Changes
Phase Transitions: Melting and Freezing
Phase Transitions: Vaporization and Condensation

